Efecto de la adición de harina de quinoa y lupino dulce sobre la calidad tecnológica de panes libres de gluten
Tesis (DCI)--FCEFN-UNC, 2019
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| Format: | doctoralThesis biblioteca |
| Language: | spa |
| Published: |
2022-09-30
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| Subjects: | enfermedad celíaca, calidad física, quinoa, lupino, |
| Online Access: | http://hdl.handle.net/11086/28703 |
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